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These experiences make me feel a lot better.... ( In each case I followed the recommended instructions.) 1. My first (5.3g) I received had a leak/crack in a stave with the grain. The shipping box was also damaged so figured shipping beat it up since no think air packing or stryofoam...

I am extremely disappointed at both the "CC" offerings this year AND packing them under Kenridge. Kenridge is very expensive and what few I have done were unimpressive. Vineco is really screwing up here and is about to lose a very loyal following of Cellar Craft. This is the first year I...

Thanks, guys. I had not found that video, but confess I looked on youtube where I did find the sc100 video. From the looks of the video I have been doing everything correctly, (although I still wonder what all those random/changing numbers mean! Just the way I am....)

I have had a hard time finding help/confirmation on this so thougth I would post it. I added a Vinemetrica SC 300 a few months back but have only used the so2 tester twice now, (Have a milwaukee for PH which just seems easier than changing electrodes.) I have watched the youtuve video for the...

Couple thoughts.... Robie- As for "A", I was actually looking for what most found to be that point where the barrell was neutral and no longer imparting oak. The earlier posts at least to me didn't clarify whether the 3-4 months was microoxidation time or that "neutral point." Mike, cleared...

So to clarify 2 different topics here......(amount of time exposed to wine to become neutral and minimum microoxidation time).... Assume a 20L vadai which I find better suited for the decreasing returns from rackings. A. 3-4 months of oak "usefullness"? And... B. 12 weeks minimal for...

Thanks Mike! I entirely understand what you are saying but of course any experiences or parallels are worth it to forecast, etc. I'm a HUGE syrah lover so I'm even more interested in optimal supply vs. quality....

Not sure if available in your area, but there is a pretty decent cab/syrah out of washington....Charles and somebody. In the kc area it runs about $12. I had my last LE CDP in the barrell so long I'd do some syrah to top up one time, grenache the next and then Mourvedre the next. You're...

Nice labels, Mike. I keep saying I'm going to order some from them and hasn't happened yet. Anyway...... I bottled a batch of this back in mid-April. I was curious if you (or anyone) has any vendor documentation or experience on minimum and peak aging recommendations for the Syrah. George...

I have a pair of these in the basement and will probably kick one off this fall. My Vadai barrel is causing a bit of a backlog, (probably need another....) Need to also make a decision on which yeast(s) to use on these..... Keep us posted on the progress of these....

Yes, this was a fabulous offering and I am surprised there were still some floating around out there. Made one last spring, which took a silver in November (and was a "Russian Judge" away from a gold,) made another I bottled last June (and have not touched; and are still sitting on one in...

Thanks, All..... Yeah, would be nice to have and was just an oversight at the time. I didn't realize it until I had juice in fermenters and getting ready to hydrate yeast, etc. What I did was swing by my folks and my mom had a small scale which only measured 10 grams at a time. I used...

Wanting to add this before pitching, and though cheaper, I am sitting with an 80 g bag and no scale. I need to add 6-8 grams and was looking for someone who uses it and what their notes reflect in teaspoons for example.... Any help appreciated. Juice is in the fermenter waiting!!!

Dan- Glad you didn't dump!!! I don't know exactly when you pitched, cleared and started bulking last year, but this is one of those "ugly ducklings." I started one of these last Feb, bulked a few months and then bottled by May maybe.... I had been really disappointed in the "status checks"...

Thank you. And that is why I do it to compare notes and maybe identify areas which help others. I've been doing this just over a year and still learning, and hope I always will be. I racked over today @ .992. Still a little activity going, but don't expect much change there. This is my...

Not that it really matters at this point and know you questioned what I started at, but I forgot to right down my starting SG on this one....(I'm usually so retentive on this stuff....) Your's sounds pretty close though as I remember it being up in that range. I will probably move it so...

I'll check my log when I get home, but based on loose memory. You sound as though in the right neighborhood. I tend to do what mike says or maybe just a tad short as I will "reserve" a little of that water to heat up and use to extract what is left in grape pack after filling bag. This time...

The hardest part of making good red wine is just as Tom Petty says....." ....The Waiting IS The Hardest Part." As said earlier, if you like the structure and boldness of a great red, you have to almost forget about it for a year+ or so after you clear it/bulk it/bottle it. You will taste it...

Outstanding and thorough! Love it! good to know on the foam especially! I look forward to this one.

These are good thoughts, however in the case of reds one will not know the impact for maybe 2-4 years. In that time how many batches will have been made which might not be to your liking acid-wise? I have two in bulk right now....a Syrah and a Cab-Merlot. Both come up with the same...